Vegan Cookie Dough Freezer Fudge

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IMG 7515   Vegan Cookie Dough Freezer Fudge

Lucky for you, patience is not my strong suit.

I made this recipe a while ago with grand plans to save it for the cookbook, but I really couldn’t keep it to myself any longer. Especially on Valentine’s Day. That would just be cruel.

IMG 7460   Vegan Cookie Dough Freezer Fudge

It all began when I saw an incredible looking cookie dough fudge on Pinterest. I immediately knew that I had to try making some, with my own vegan spin on it.

However, I didn’t want to use confectioner’s sugar, butter, sweetened condensed milk, cream, white flour, corn syrup, or cups of sugar, so I decided to use my gluten-free chocolate chip cookie recipe as the base and tweak it from there. I knew with a bit of work, I could turn it into a more natural “fudge” recipe while maintaining the authentic cookie dough taste. After a quick search for vegan fudge online, I also came across Sarah, Katie, and Kate’s vegan fudge recipes and used those for a bit of inspiration, adding coconut oil and a banana to the recipe as well.

IMG 7434   Vegan Cookie Dough Freezer Fudge

Here’s what I changed to my cookie recipe:

  • I swapped the sugars for unrefined Sucanat sweetener
  • I swapped soy-free Earth Balance for coconut oil and reduced it from 8 tbsp to just 3 tbsp
  • I omitted the flax egg (not needed) and the baking soda (ditto)
  • I increased the oats from 1 cup to 1.5 cups
  • I added 1/3 cup mashed banana
  • Added a couple tablespoons of almond milk

 

IMG 7512   Vegan Cookie Dough Freezer Fudge

The first thing I did was heat the coconut oil, Sucanat, milk, and mashed banana on the stove top. I did this to melt the Sucanat so the fudge wouldn’t be grainy. Most of the cookie dough fudge recipes I came across called for icing sugar, but I figured I could cook down the Sucanat without having to resort to the processed white stuff. It worked beautifully!

A healthier caramel-like syrup was born!

IMG 7510   Vegan Cookie Dough Freezer Fudge

I let this wet mixture stand on the stovetop, to cool slightly, while I prepared the dry ingredients.

For the dry ingredients:

1. Take 1.5 cups of oats and process it in the blender until a fine flour forms. Remove and scoop into a large bowl.

2. Now, add 1 cup of raw whole almonds into the processor and process just until a fine flour forms. It’s ok if a few pieces of almond remain. Be careful not to over process the almonds or it will start turning into almond butter and the flour will heat and clump together. If this happens, just use your fingers to push the clumps out. Or you can just use 1.5 cups store-bought almond flour.

Mix in a touch of cinnamon into the flours and now pour in the wet mixture on top and stir well until the clumps of flour aren’t visible anymore.

Heaven in a bowl!

IMG 7514   Vegan Cookie Dough Freezer Fudge

The cookie dough batter will be gooey and warm (since the wet ingredients were heated on the stove top), which presented a bit of a problem for my first trial. When I stirred in the chocolate chips, all of them melted right into the batter. This may or may not be an issue for you, but I wanted the chips solid for texture/appearance purposes. For my second trial, I chilled the batter in the freezer for 30 minutes before stirring in the chocolate chips. Much better. I wanted them solid for a nice texture, however, some of them still did melt a bit. It ended up being mostly chocolate chips with some chocolate swirl…perfect!

IMG 75151   Vegan Cookie Dough Freezer Fudge

Now all you do is spread this dough into an 8-inch square pan lined with two pieces of parchment paper. The dough will be very stiff and annoying to spread, so dip a spoon into water several times to help spread it out. You’ll eventually be able to spread it out smooth. Place it uncovered in the freezer for an hour and then it’s ready to rock your taste buds!

Very important tip: It needs to be kept chilled to stay firm, but trust me, neither of us seemed to mind.

IMG 7453   Vegan Cookie Dough Freezer Fudge

Vegan Cookie Dough Freezer Fudge

Attention all cookie dough lovers! This fudge tastes just like cookie dough, but better. The sweet almond and oat base gives this dough a rich and buttery flavour, while doing without all the refined ingredients. I call this freezer fudge because it needs to be kept in the freezer to stay firm. Slice it up into squares, store in an air-tight container, and you have cookie dough “fudge” whenever the craving strikes. To make gluten-free, just swap the oats for certified gluten-free oats. Nutritional info follows.

Print this recipe

Inspired by Pinterest along with Sarah, Katie, and Kate’s vegan fudge recipes

Yield: 32 small squares

Ingredients:

  • 3 tbsp coconut oil
  • 3/4 cup Sucanat (or brown sugar probably works, but don’t pack it)
  • 2 tbsp almond milk
  • 1/3 cup mashed banana
  • 1 tsp pure vanilla extract
  • 1/4-1/2 tsp kosher salt, to taste
  • 1.5 cups oats, ground into flour (use certified gluten-free oats to make it GF)
  • 1 cup raw whole almonds, ground into flour (or use 1.5 cups almond flour)
  • 1/4 tsp cinnamon
  • 1/2 cup dark chocolate chips

 

1. In a medium-sized pot, heat the coconut oil over medium heat. Stir in the milk and sugar and bring to a low boil. Immediately, reduce heat to low and stir for a couple minutes until sugar is dissolved. Stir in the mashed banana. Turn off heat and stir in the salt and vanilla. Set aside.

2. In a high speed blender, blend the oats until a flour forms. Add to a large bowl. Repeat process for the almonds, being sure not to over-process them as you don’t want the oils to release. Add to bowl and gently break apart any almond flour clumps with your fingers. Stir in the cinnamon.

3. Pour wet mixture over the dry mixture and stir well until no flour remains. Place bowl in the freezer for 30 minutes. Remove and stir in the chocolate chips.

4. Line an 8-inch square pan with two pieces of parchment paper (one going each way). Scoop the cookie dough into the pan. Dip a spoon in water and spread it out until smooth. This dough will be very hard to spread, but don’t worry. Place in the freezer for 1 hour and then cut into squares and enjoy straight from the freezer. Store in the freezer in an air-tight container.

Nutritional info: (per square, makes 32 squares): 76kcals, 4 grams fat (2 sat), 9 grams carbs, 1 gram fibre, 6 grams sugar, 1 gram protein.

(per square, for 16 large squares, as shown in photo): 153kcals, 8 grams fat (3 sat), 18 grams carbs, 2 grams fibre, 12 grams sugar, 2 grams protein.

IMG 7464   Vegan Cookie Dough Freezer Fudge

Serving it with some vegan ice cream is also highly encouraged!

With any luck, I can save the other versions for the book. :)

IMG 7520   Vegan Cookie Dough Freezer Fudge

Happy Valentine’s Day!

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{ 242 comments… read them below or add one }

Anna February 14, 2012

These look delish! I may have to make these for my vegan husband this weekend!
Thanks!

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Hilliary @Happily Ever Healthy February 14, 2012

Oh yum this looks delicious! I used to love eating the cookie dough almost more then the cookies when I was little!

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laura February 14, 2012

THese look heavenly, I normally am not a fudge fan but I would eat these babies :)

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Ariel February 14, 2012

Angela, you post the most drool-worthy photos. These look SO good! ;)

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Ashley February 14, 2012

This sounds amazing!! Will definitely have to try it. Thanks for sharing it. :)

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Elizabeth February 14, 2012

Holy Yum, these look so amazing. Too bad I rarely bake..another sign I NEED to start. I make all of your other recipes and they are so divine. My MIL recently sent me a KitchenAid 5 Qt Stand Mixer. It’s a beauty but I have no idea how to use it!! If you can point me to some of your recipes, I may have to plug it in!! Thanks, Angela. Your recipes are the best!!

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Angela February 15, 2012

my fav use for the stand mixer are the chocolate cupcakes with vegan buttercream. They are found on my recipage :)

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Alex @ Raw Recovery February 14, 2012

Oh. My. Vegan. God. I cannot WAIT to try this recipe.

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Andrea February 14, 2012

Yay for freezer recipes! I still have a couple of pieces of your no bake chocolate torte in my freezer… yummm :) That last picture is taunting me, I can’t wait for your cookbook to come out! Have a great Valentine’s Day Angela!

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Lisa (bakebikeblog) February 14, 2012

oh my – how very delicious!

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Tracy February 14, 2012

Happy Valentines Day Angela! YUM! Does the banana flavor stand out or does it mellow out in the mix? I love banana but sometimes I don’t like the flavor it takes on “in” things.

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Angela February 15, 2012

You can taste it only slightly in my opinion. The banana flavour would be more pronounced with a very ripe, brown banana probably.

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Lisa February 14, 2012

Oh Angela! You are a girl after my own heart! Your focus on nutrition AND giving in to one’s sweet tooth … makes me love my visits here so.

Can’t wait to try this. Also, for what it’s worth, I’ve subbed coconut oil for Earth Balance in several of your recipes (the almond butter rice crisp treats are the first ones to come to mind) and it’s always been a great substitution.

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Angela (Oh She Glows) February 14, 2012

That’s great to know, thanks!

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Moni'sMeals February 14, 2012

spectacular! and vegan too, I just am so impressed and love knowing that. :) thank you for treating us so great! HAPPY V-DAY!!

I can not wait to make these.

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Stephanie February 14, 2012

My toddler son would love this, but he can’t have almonds. The almond milk is a simple substitution, but any ideas for the almond flour (gluten-free preferred)? Thanks!

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Angela (Oh She Glows) February 14, 2012

Hey Stephanie, I’d probably be inclined to just use the same amount of oat flour in place of the almonds (so maybe just double the oats?). It won’t taste as sweet/nutty, but I’m sure it would still turn out quite tasty!

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Mandy Jo February 14, 2012

Yeah! This post couldn’t have come at a better time! I was just thinking about how much I wanted cookie dough! Clearly, you read my mind. :) I’m thinking we’d make great Cranium partners! ha.

Anyway, I have a weird non-food question I was hoping you and some of the other Oh She Glowers could help me with. I’m really trying to find some vegan face products (make up/lotion etc) do you have any that you just love or can recommend? I have been on about every website possible and I’d hate to spend the money and not like it. Thank you!

Happy Valentine’s Day!

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Angela February 15, 2012

im on a quest for natural skin care products as well. Sadly what ive tried has been fairly disappointing this far. id love to hear if anyone else has suggestions for good products!

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Brieann February 15, 2012

I’m on a quest as well! I’d love to hear recommendations. Lately my face has been super dry (I think it’s a mix of running in cold/windy weather and using the fireplace to keep warm), and I have tried SO many different moisturizers- none of which really seemed to moisturize my skin. The other day I was picking up some things at Target and came across a “Face Super Balm” made by the Boots Organic line, and was so impressed with the ingredient list I just had to give it a try: shea butter, sweet almond oil, beeswax, cetyl alcohol, avocado oil, and argan oil. It’s also 95% organic, and around $8. I’ve been using it day and night for a few days now, and it really seems to be helping. It’s SUPER thick, so you just need a tiny bit. Anyway, saw this post and just thought I’d share as I’m excited to have found an all natural product that works :)
I’m still on the hunt for a great all natural facial cleanser, and a tinted moisturizer etc.

On another note, I made this fudge last night as a Valentine’s treat and my boyfriend and I loved it! Thanks Angela!

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Mandy Jo February 15, 2012

Well shoot! ha.
Currently I am trying 100% Pure face lotion and eye cream and love them so far (it’s only been a few days). I have heard nothing but good things about their company and everywhere I look its sold out so that’s a good sign! I use Cetaphil bar soap as a wash but am thinking I’ll switch to Kiss My Face bar soap once Cetaphil runs out.
I also researched some natural make up products and have heard good things about Alima Pure. Their website (www.alimapure.com) is great! I was able to order some samples for really cheap to see if I like it before I buy it. I havent gotten them yet so I will keep you posted!

Hope you had a great Valentine’s Day! I can’t wait to try the cookie dough fudge!

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Angela February 15, 2012

Thanks guys!

Will keep an eye out…we’re getting target at the end of this year in my area :)

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Cara Craves... February 14, 2012

On top of ice cream is the best idea!

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K February 14, 2012

these look great! must try this coming weekend!

Thanks for the sweet treat! recipe!

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Anna @ The Guiltless Life February 14, 2012

WOWZA. I love cookie dough anything. Serving that with vegan ice cream sold me 100% – that is an amazing idea! And I love that it’s freezer friendly too, so you don’t feel you have to eat it all in the few days following making it – I like fudge just as an occasional treat. Thanks Ange! Happy Valentine’s Day!

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Chelsea @ One Healthy Munchkin February 14, 2012

Thank you for not making us wait for this recipe! I can’t wait to try it. :D

I hope you’re having a great Valentine’s Day!

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Clare February 14, 2012

This looks a-maazing! Wow.. yum! I loooove frozen treats :)

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Dara February 14, 2012

Hi Angela,
LOVING your recipes.
I came across a recipe the other day and was wondering if you could make it vegan and your own touch (which I am sure you are totally capable of, but are you INTERESTED in doing this?)?
Scroll down the the Apple Muffins.
http://www.chestnutsonline.com/recipes.htm

thanks!
Happy Valentine’s Day!
D

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Angela (Oh She Glows) February 15, 2012

thanks, I will take a look :)

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Leslie February 14, 2012

This recipe looked so delicious I made it as soon as I got home from work. Now waiting very impatiently for it to chill so I can cut it and enjoy a piece. Instead of parchment I used saran wrap to line my pan an placed another piece on top so I could flatten the mixture with my hands. Not sure if you are adverse to using saran wrap but this method made it really easy to flatten it. Thanks for posting this recipe today, I too was glad for your lack of patience this morning :)

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Angela February 15, 2012

That is a good trick!

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Melissa February 14, 2012

OMG MUST MAKE RIGHT NOW.

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Stephanie February 14, 2012

Pardon Me!?!?! Can you deliver this to my house RIGHT NOW!?!

Yummmm – cannot wait to make!!

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Kimberly February 14, 2012

Hurray! I had all the ingredients on hand, they came together quickly and easily, thanks to your leg work! What a terrific way to enjoy a sweet valentine’s treat. My 3rd grade students sweetly brought many ‘samplers’ to class, but this is the one I am diving into tonight!

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Angela (Oh She Glows) February 15, 2012

so glad to hear that!

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Amanda February 14, 2012

This looks amazing! Especially on top of the ice cream! By the way, I made your no-bake chocolate oatmeal cookies the other night and they were SO good. Can’t wait to try this recipe, too!

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Luv What You Do February 14, 2012

My mouth is watering. Way to go making it healthier and vegan. It looks even better than the original! Happy Heart Day!

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Bridget February 14, 2012

I just made these… this recipe is genius!!! Do we really have to wait til 2013 for the book to come out???? So excited!!

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Angela February 15, 2012

Glad you enjoyed it Bridget :) Thanks for your support for the book too!

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Susan February 14, 2012

Yum – I can’t wait to try this on the weekend! On a more savory topic I recently read in one of your posts that one of your favorite combos in university was mushrooms and pizza sauce – last weekend I hosted a dinner party and one of the things I made was a Mushroom Fontina Pizza on a multigrain crust – it was delicious! Thought you might like to try to adapt the recipe and make it vegan. I found the recipe on canadianliving.com

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Angela February 15, 2012

mm that sounds good, I’ll have to check it out. I loooove mushrooms.

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Maria @ All Things Luxurious February 14, 2012

Oh, my!! Thank you, Angela! Happy Valentine’s Day to you, too! :-)

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Kari @ bite-sized thoughts February 15, 2012

It’s definitely lucky you’re impatient :) What a great creation. And I would definitely like mine from the freezer!

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Angela February 15, 2012

Delicious! I was so impatient to try this one out, I totally overlooked the part about freezing the dough before folding the chocolate chips into it…so I added some cocoa nibs for texture and now have chocolate explosion fudge, yey!!! Big thank you, from one Ang to another!

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Angela February 15, 2012

That works too! :)

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Jennifer @ Peanut Butter and Peppers February 15, 2012

Yes! Jackpot! I have all the ingredients! I’m making these! Hope you had a great Valentine’s Day!!!

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LizAshlee February 15, 2012

These are my FAVORITE kind of recipes!! I am wondering if you could use stevia and cut down the sucanat…may have to give it a try! I enjoyed ice cream with raw brownie crumbles last night…mmm mmm! :) Have a great day!

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Angela February 15, 2012

I have no experience using stevia, but please let me know if you try it :)

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Meister @ The Nervous Cook February 15, 2012

This. Looks. So. Awesome.

Another win for Pinterest! (And I’m going full circle by pinning this to my board right…now!)

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Sarah February 15, 2012

These photos are amazing and drool-worthy. I am a cookie dough fiend. I can’t wait to try this!

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Natalie February 15, 2012

Made these last night for myself for Vday… and OH MY GOODNESS!!! AMAZING!!! :)

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Angela (Oh She Glows) February 15, 2012

yay! Glad to hear that :)

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Nicole @ giraffelegs February 15, 2012

I’m mad…bc now I won’t be able to stop eating.
So good.

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Angela February 15, 2012

Glad you r enjoying them :)

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Julie (A Case of the Runs) February 15, 2012

I made these last night (nothing better to do, I suppose) without the chocolate chips and turbinado sugar instead of sucanat. Mine kind of came out with a pronounced banana flavor and more like a peanut chew texture than fudge. Though it wasn’t what I expected, it’s still delicious, and those 32 pieces (now 30) will be my little sweet treats for a while.

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Angela February 15, 2012

Hey Julie, Thanks for your feedback! I didn’t find mine had a pronounced banana flavour…I wonder if that was because of the sugar change? I find Sucanat has a great flavour, almost like caramel. Or maybe your banana was very ripe (mine wasn’t too ripe). And yes you are right that it doesn’t have the same consistency as regular fudge. Perhaps I should’ve added that in for clarification! At any rate, Im glad you enjoyed it. :)

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Julie (A Case of the Runs) February 15, 2012

Yeah, the banana was pretty ripe. =)

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Tiff February 15, 2012

You really can’t go wrong with extra oats and banana, but that’s just my opinion. :)

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Deirdre @ ladies Holiday February 15, 2012

I think that pretty much does it for me…vegan cookie dough…with (r)ice cream. yummmmmm…….

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